Roasted Golden Beets and Goat Cheese Salad

A delicious salad that can be converted to a vegan dish by simply eliminating the goat cheese. You can also use regular red beets if your grocery store doesn't have golden beets
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Salad
Cuisine Gluten-Free
Servings 4 Servings


  • 3 Tablespoons Extra Virgin Olive Oil
  • 4 Medium Beets Peeled and chopped
  • 1 Tablespoon Fresh Thyme Leaves
  • Sea Salt and Pepper to taste
  • 2 Cups Cherry or Grape Tomatoes Halved
  • 1 Small Red Onion Thinly Sliced
  • 4 Cups Baby Arugula
  • 3 Tablespoons Balsamic Vinegar
  • 2 Cloves Garlic Minced
  • 1/4 Cup Pistachios Chopped
  • 3 Ounces Creamy Goat Cheese Crumbled
  • 3 Tablespoons Fresh Basil Leaves Chopped


  • 1. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat.
  • 2. Toss the chopped golden beets with one tablespoon olive oil and fresh thyme. Season with salt and black pepper, to taste. Place in the pre-heated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes. Remove from oven and set aside to cool.
  • 3. Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer dressing to an airtight serving container and set aside.
  • 4. Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, pistachios, goat cheese, and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!
Keyword Basil, Beets, Goat Cheese, Golden Beets, tomatoes